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Rutabaga Souffle

Charles.Durand's picture
Ingredients
  Mashed cooked rutabaga 1 Cup (16 tbs)
  Instant mashed potatoes 1⁄2 Cup (8 tbs) (Prepared According To Pkg. Directions)
  Milk 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Brown sugar 1 Tablespoon
  Ground mace 1⁄4 Teaspoon
  Eggs 3 , separated
  Dry bread crumbs 2 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  Shredded parmesan cheese 2 Tablespoon
Directions

Beat the mashed rutabaga and potatoes together; set aside.
Blend the milk with cornstarch in a saucepan.
Bring to boiling over low heat; stir and cook about 3 minutes.
Stir in the salt, pepper, brown sugar, and mace. Add the hot mixture gradually to slightly beaten egg yolks, stirring constantly.
Beat into mashed vegetables, blending thoroughly.
Beat egg whites until stiff, not dry, peaks are formed.
Fold into rutabaga mixture.
Turn into a 1 1/2 quart casserole.
Toss in bread crumbs with butter and cheese.
Bake at 325°F about 50 minutes, or until a silver knife comes out clean when inserted halfway between center and edge of casserole.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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